Total Time: 50 minutes minutes
Servings: 6 servings
- 3 tbsp ghee (clarified butter) or coconut oil
- 2 tsp mustard seeds
- 2 tsp cumin seeds
- 2 tbsp fresh ginger, chopped or grated
- 1 tsp turmeric
- 1 cup white basmati rice (*soaked overnight and rinsed well)
- 1 cup split yellow mung beans (*soaked overnight and rinsed well)
- 6 cups water
- 1 tsp salt
- 2 cups seasonal veggies (optional)
- 1/4 cup fresh cilantro, chopped
Optional spices & veggies
- Garlic and onions
- Curry powder, cayenne, garam masala, cinnamon, asafoetida , coriander powder, fennel seeds, fenugreek seeds
Melt the ghee or coconut oil over medium low heat in a large soup pot.
Add the spices and sauté until the seeds start to pop.
Add the rice and beans and stir for 1-2 minutes.
Stir in the water, bring to a boil, turn down the heat and simmer gently for 15 minutes.
Add the vegetables and salt and mix well. Add more water if necessary (depending on how many veggies you added).
Cover and let simmer until vegetables are cooked (15-20 minutes depending on veggies and size). The finished consistency should be rich, thick, and soupy.
Serve warm with chopped cilantro.
*soaking grains and beans will make them more digestible but you can still make this without soaking
Recipe by InspireHealth